These Low-carb Chocolate Muffins With Almond Flour are great if you want to give up desserts and switch to a low-carb lifestyle. It’s made with cocoa powder, almond flour, and natural sweetener.
It’s time to indulge your appetite with these Low-carb Chocolate Muffins; you won’t feel bad once you eat them. I promise to you that these low-carb chocolate muffins with almonds are guilt-free yet really delicious.
They’re nice, moist, chocolatey, delicious, and super straightforward.
Why you’re going to love these Low Carb Chocolate Muffins
- It’s an ideal and decadent treat for a low-carb diet.
- These Muffins are a chocolate treat that is prepared in half an hour.
- It’s way healthier than the regular chocolate muffin cake recipes. It’s created with almond flour. Therefore, it’s gluten-free, dairy-free, and paleo-friendly too.
- All the ingredients you most likely have already got accessible.
- Additionally, it’s freezer-friendly, and my children love it.
What is the best natural sweetener for these Low-carb Chocolate Muffins?
My favorite choices are:
Xylitol: It’s a sugar alcohol that it’s found naturally in specific plants and contains four-hundredth fewer calories than regular sugar. Also, it’s a really low glycemic, which is nice for diabetes since it doesn’t spike blood sugar. This was the primary natural sweetener that I’ve ever baked with and I love it so much; simply, it doesn’t leave an awful taste.
Monk Fruit Sweetener Lakanto: this is a brand new sweetener that I’m using, and so far I’ve been really enjoying it. It has virtually no aftertaste and contains no calories and carbs, which is ideal for low-carb and keto diets. I used this one to create these chocolate muffins.
Swerve I really want to use this one; however, I’ve heard the negative aspect of this sweetener is that it has some cooling sensation after you eat a treat made with this sweetener. It’s also healthy and natural, and all its ingredients come from various fruits and starchy root vegetables. Has no artificial sweeteners.
Share the image below to your Pinterest board if you like these Low-Carb Chocolate Muffins!
- 2¼ cups of almond flour: I use blanched almond flour
- 1 tablespoon of cocoa powder
- ½ teaspoon of baking soda
- ¼ teaspoon of salt
- 3 large pasture-raised eggs if available
- ½ cup of liquid monkfruit syrup
- ¼ cup coconut oil melted
- 2/3 cup of Lily’s Dark Chocolate Chips
Instructions
Preparation
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Oven Preheating: Begin by preheating your oven to 350˚F (175˚C).
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Muffin Tin Preparation: Line a muffin tin with paper liners. Once done, place it aside, as you’ll need it later.
Dry Ingredients
- Combining the Dry Ingredients: In a medium-sized mixing bowl, combine the following:
- Baking soda
- Almond flour
- Cacao powder
- Salt
Wet Ingredients
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Mixing the Wet Ingredients: In a separate bowl, combine:
- Eggs
- Monkfruit sweetener (You can also use honey or maple syrup as a substitute.)
- Melted butter
Whisk these ingredients together until smooth.
Combining Mixtures
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Integrating Dry & Wet Mixtures: Gradually pour the wet ingredients (egg mixture) into the bowl with the dry ingredients (almond flour mixture). Stir carefully and thoroughly until you achieve a smooth consistency.
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Adding Chocolate Chips: Fold in the chocolate chips into the mixture. Ensure they’re evenly distributed.
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Filling the Muffin Cups: Divide the batter evenly among the muffin cups you prepared earlier. Aim to fill each cup three-quarters full. This usually equates to about 2.5 tablespoons of batter per muffin cup. Note: The batter might seem thick, but this consistency ensures perfect muffins.
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Final Touch: For an extra treat, sprinkle a few more sugar-free chocolate chips on top of each muffin, if desired.
Baking
- Baking Time: Place the muffin tin in the preheated oven. Bake the muffins for 25-30 minutes. You’ll know they’re ready when the tops are firm to the touch and a toothpick inserted into the center of a muffin comes out clean.
Cooling
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Initial Cooling: Once baked, remove the muffin tin from the oven and place it on a wire rack. Allow the muffins to cool inside the tin for about 5 minutes.
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Final Cooling: Carefully remove the muffins from the tin and place them directly on the wire rack. Let them cool for an additional 10 minutes.
Nutrition Information
Amount per serving (1/12) , Calories: 200, Fat: 17,5g, Saturated Fat: 5g, Cholesterol: 55mg ,Monounsaturated Fat: 1g, Sodium: 170mg, Potassium: 19mg, Carbohydrates: 6g, Fiber: 4g, Sugar: 2g, Protein: 7g
What is the yield quantity and nutrition information for this recipe?
Hello Abby, yes i get about 12 muffins. Also, i’m adding nutritional facts right now, and regarding the calories it’s about 200 calories. Thanks
How much butter?
¼ cup of coconut oil or the same amount of butter.